Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 European style quail
8 sm Marinated artichoke hearts
1 1/2 c Dry white wine
1/2 c Olive oil
Salt
Pepper
8 lg Pitted olives
1 c Brown bread crumbs
8 sm Pinches oregano
1 Clove garlic

Drain the oil from the artichokes and save the oil. Place the wine and
olive oil in a saucepan, add artichokes, bring to a boil. Remove from
the heat and remove the artichokes to cool, save liquid. Season
cavity of the quail with salt and pepper. To stuff, place the olive
in the cavity first, then the cooled artichoke heart, then plug with
bread crumbs that have been slightly moistened with wine. Rub the
outside of the birds with the oil from the artichoke hearts and
sprinkle oregano over each bird. Split garlic and put in bottom of
roasting pan with birds. Add wine and olive oil from the saucepan.
Place in a 450 degree oven for 5 minutes, reduce the heat to 350
degrees and cook until done, about 10 minutes, basting frequently
with oil and wine.

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